عنوان
پدید آورنده
موضوع
رده
TX553.A3 J65 2006eb
TX553
.
A3
J65
2006eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9240683194
(Number (ISBN
9789240683198
Erroneous ISBN
9241209402
Erroneous ISBN
9789241209403
NATIONAL BIBLIOGRAPHY NUMBER
Number
b751285
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Evaluation of certain food additives and contaminants :
General Material Designation
[Book]
Other Title Information
sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Geneva, Switzerland :
Name of Publisher, Distributor, etc.
World Health Organization,
Date of Publication, Distribution, etc.
2007.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (ix, 92 pages) :
Other Physical Details
illustrations
SERIES
Series Title
WHO technical report series,
Volume Designation
no. 940
ISSN of Series
0512-3054 ;
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references.
CONTENTS NOTE
Text of Note
1. Introduction -- 2. General considerations -- 3. Specific food additives -- 4. Contaminants -- 5. Future work -- 6. Recommendations -- Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2. Toxicological recommendations and information on specifications -- Annex 3. Further information required or desired -- Annex 4. Food categories and standard portion sizes to be used in the additional method for making estimates of dietary exposure for flavouring agents -- Annex 5. General Specifications and Considerations for Enzyme Preparations Used in Food Processing -- Annex 6. Table of functional classes, definitions and technological uses agreed by the Codex Committee on Food Additives and Contaminants at its Thirty-eighth Session.
0
SUMMARY OR ABSTRACT
Text of Note
The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives w.
OTHER EDITION IN ANOTHER MEDIUM
Title
Evaluation of certain food additives and contaminants.
International Standard Book Number
9789241209403
PARALLEL TITLE PROPER
Parallel Title
Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
TOPICAL NAME USED AS SUBJECT
Flavoring essences-- Analysis, Congresses.
Flavoring essences-- Toxicology, Congresses.
Food additives-- Analysis, Congresses.
Food additives-- Toxicology, Congresses.
Food contamination-- Analysis, Congresses.
Food contamination-- Toxicology, Congresses.
Flavoring Agents.
Food Additives.
Food Contamination.
Risk Assessment.
Flavoring essences-- Analysis.
Flavoring essences-- Toxicology.
Food additives-- Analysis.
Food additives-- Toxicology.
Food contamination-- Analysis.
TECHNOLOGY & ENGINEERING-- Food Science.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
06
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX553
.
A3
Book number
J65
2006eb
OTHER CLASS NUMBERS
Class number
W2
MW6
Book Number
W97
no
.
940
2007
CORPORATE BODY NAME - PRIMARY RESPONSIBILITY
Joint FAO/WHO Expert Committee on Food Additives., Meeting(67th :2006 :, Rome, Italy)
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Food and Agriculture Organization of the United Nations.
World Health Organization.
ORIGINATING SOURCE
Date of Transaction
20201204105906.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
